Cheesy Meatballs


Cheesy Meatballs

Cheesy Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Can meatballs be lucky?  My guys think so, and they want them for game time.  This beef, sausage and cheese recipe has a bin fan following.

             Jill Hill                                                                                                  Dixon, Illinois


Cheesy Meatballs Recipe


Cheesy Meatballs

1 egg

½ cup 2% milk

2 Tbsp. dried minced onions

4 Tbsp. chili powder, divided

1 tsp. salt

1 tsp. pepper

1 ½ cup crushed Ritz crushed (about 1 sleeve)

2 lbs. ground beef

1 lb. bulk pork sausage

2 cups shredded process cheese (Velveeta)

1 can (26 oz.) condensed tomato soup, undiluted

2 ½ cups water

1 cup packed brown sugar


Preheat oven to 400 F.  In a large bowl, whisk egg, milk, minced onion, 2 tablespoon chili powder, salt and pepper; stir in crushed crackers.  Add beef, sausage and cheese; mix lightly but thoroughly.

Shape mixture into 1 inch balls.  Place meatballs on greased racks in a 15 x 10 x 1 inch baking pans.  Bake 15-18 minutes or until browned.

Meanwhile, in a 5 or 6 quart slow cooker, combine soup, water, brown sugar and remaining chili powder.  Gently stir in meatballs.  Cook covered, on low 4-5 hours or until meatballs are cooked through.         9 dozen


(Recipe for Cheesy Meatballs was in, 2015)


Tropical Island Chicken

Tropical Island Chicken

Tropical Island Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son’s pirate-theme birthday party.  It smelled so good on the grill that guests could hardly wait to try a piece!

Tropical Island Chicken Recipe

Tropical Island Chicken

 ½ cup reduced-sodium soy sauce

1/3 cup canola oil

¼ cup water

2 Tbsp. dried minced onions

2 Tbsp. sesame seeds

1 Tbsp. sugar

4 garlic cloves, minced

1 tsp. ginger

¾ tsp. salt

1/8 tsp. cayenne pepper

2 broiler/fryer chickens (3 to 4 Lb. each), quartered

In a small bowl, combine the first 10 ingredients.  Set aside 1/3 cup for basting; cover and refrigerate.  Pour the remaining marinade into a large resealable plastic bag.  Add chicken; seal and turn to coat.  Refrigerate for 8 hours or overnight.

Prepare grill for indirect heat, using a drip pan.  Place chicken over drip pan and grill, covered, over direct medium heat for 45-60 minutes or until a thermometer reads 180 F., turning and basting often with reserved marinade.         8 servings

(Recipe for Tropical Island Chicken was on


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